Chicken Piccata-style lemon butter caper chicken

Ingredients

Chicken

• 4 chicken breast fillets, pounded to 1 cm thickness
• 100 g plain flour, seasoned with salt + pepper
• 3 tbsp olive oil

Sauce

• 2 tbsp butter
• 2 shallots, finely chopped
• 4 garlic cloves, minced
• 200 ml chicken stock
• 80 ml lemon juice (about 3 lemons)
• 60 g capers, drained
• 2 tbsp cold butter, cubed
• Fresh parsley, chopped

Method

1. Dredge. Coat chicken in seasoned flour. Shake off excess.
2. Sear. Heat olive oil in a large pan. Sear chicken 3 minutes per side until golden. Remove.
3. Aromatics. In the same pan, melt butter. Add shallots + garlic, 2 minutes.
4. Deglaze. Add stock + lemon juice. Scrape up the brown bits. Simmer 3 minutes to reduce.
5. Capers. Add capers. Return chicken to pan. Simmer 2 minutes.
6. Finish. Off heat. Stir in cold butter cubes until glossy. Top with parsley.

Tips

• Pound the chicken thin. Even thickness = even cooking.
• Same pan for the sauce. All those brown bits become the sauce.
• Cold butter cubes at the end. Glossy, restaurant-style sauce.